Strawberry Dumpling Dessert was a fast, warm dessert my mother could make quickly when local strawberries were plentiful. We couldn't get enough of it.
The word "dumpling" used in this context is a little misleading. This sweet biscuit topping is similar to the savory biscuit topping or "dumplings" on stew. The result is a variation of cobbler or a one-pan shortcake. Any fruit can be used and this is especially good with blueberries and peaches, but my mother always used strawberries and I like it that way best. View this larger image.
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup sugar
- 2/3 cup water plus 2/3 cup water
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold butter
- 1 cup milk
- 1 tablespoon cornstarch
- 4 cups (1 quart) fresh strawberries, hulled and sliced
- Coarse sugar
Preparation:
- Place rack in middle of oven and heat to 450 degrees. In a small saucepan, combine 1 cup sugar and 2/3 cup water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Turn off heat and stir in vanilla. Let this stand while you make the dough.
- In a large bowl, combine flour, 4 tablespoons sugar, baking powder and salt. Cut in butter as for pie dough. Add milk and stir until just combined.
- Place fruit in an ungreased 9-inch-by-13-inch baking pan (this would be a good recipe to use for the leftover strawberries from Polish Strawberry Sorbet). Add cornstarch to remaining 2/3 cup water and stir well. Add to hot sugar syrup and mix well. Pour over berries.
- Drop dumpling dough by spoonful over entire surface of fruit and sprinkle with sparkling sugar or coarse sugar. Bake for 25 to 30 minutes or until entire top (especially the middle) is golden brown.
- Serve warm or at room temperature with ice cream of choice or sweetened whipped cream.
